Embrace the best of both worlds! If you’re a fan of Chinese cuisine, you know that egg rolls are an absolute must. The combination of tender cabbage, carrots, and savory pork never fails to delight the taste buds. So, why not turn this winning flavor combo into a main dish? That’s exactly what we’ve done with our Egg Roll Ramen Skillet. It’s a one-dish wonder that brings together the delightful taste of egg rolls with the comforting goodness of ramen noodles. Trust us, it’s a match made in culinary heaven.

You may be wondering, why did it take us so long to come up with this genius idea? Well, the answer is simple: egg roll filling and noodles are an obvious winner! And the best part? It all comes together in one skillet. But don’t be fooled, this skillet is packed with flavor and goodness. It’s the perfect way to sneak in a generous amount of veggies into a delicious and satisfying meal.

Here’s how to make it:

• Start by browning some onions in a skillet. Once they’re nice and soft, set them aside and brown some ground pork on the other side.
• Next, add in coleslaw mix and sliced bell peppers. Yes, it’s a lot of vegetables, but trust us, they’ll cook down and become incredibly tasty.
• While that’s happening, boil a packet of ramen noodles and whisk up a quick sauce using soy sauce, ginger, hoisin sauce, rice wine vinegar, and red pepper flakes.
• Now comes the fun part. Toss everything together in the skillet – the noodles, the cabbage and carrots, the pork, the onions, the garlic, and that savory soy-based sauce. Let all those flavors blend together and create a dish that combines the best of both worlds – the delectable taste of ramen and the satisfying crunch of egg rolls.

Egg Roll Ramen Skillet Recipe

Serves: 4 Preparation Time: 30 minutes

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/2 tablespoon cornstarch
• 1 teaspoon ground ginger
• 2 tablespoons hoisin sauce
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon red pepper flakes
• 3 (3 oz) packages ramen noodles
• 2 tablespoons sesame oil, divided
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 lb ground pork
• 1 large red bell pepper, thinly sliced
• 1 (16 oz) bag coleslaw mix with carrots
• 2 green onions, finely chopped

Preparation

1. In a small bowl, whisk the cornstarch into one tablespoon of the soy sauce until dissolved. Then, whisk in the remaining soy sauce, ginger, hoisin sauce, vinegar, and red pepper flakes. Set aside.
2. Discard the seasoning packets from the ramen noodles and cook them for 1 minute less than the package instructions. Drain the noodles and toss them with 1 tablespoon of sesame oil.
3. Heat the remaining oil in a large skillet over high heat. Add the onion and cook for about 3 minutes.
4. Reduce the heat to medium-high, add the minced garlic, and cook for 30 seconds. Push the onions and garlic to the side of the pan and add the ground pork to the center. Let it cook for 30 seconds before stirring, and then break apart the meat with a wooden spoon and stir in the onions and garlic. Continue cooking until the pork is no longer pink.
5. Add the sliced bell pepper and coleslaw mix to the skillet and cook until the cabbage has reduced, about 2-3 minutes.
6. Finally, add the cooked noodles and the prepared sauce to the skillet. Toss everything thoroughly and cook for an additional 2-4 minutes.
7. Taste and adjust the seasoning as needed. Top the dish with the finely chopped green onions and enjoy!

Recipe adapted from Chelsea’s Messy Apron.